How To Make Spring Peas with New Potatoes and Watercress
Toss up a light but flavorful side of these spring peas, loaded soft potatoes and peppery watercress, that’s all coated in a tangy-minty thin sauce!
Serves:
Ingredients
- 4cupswater,(1 quart)
- ½lbsmall new potatoes
- salt
- 4cupearly spring peas,or two 10 oz packages frozen baby peas, shelled
- 2tbspunsalted butter
- 2tbspextra virgin olive oil
- 1medium leek
- 2tbspmint,chopped
- 2tbspchives,chopped
- 1tsplemon juice,fresh
- freshly ground pepper
- 2bunchesmedium watercress
Instructions
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Bring the water to a boil in a medium saucepan. Add the potatoes and a pinch of salt. Cook over moderately high heat for about 20 minutes until fork-tender.
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With a slotted spoon, transfer the potatoes to a plate and let cool, then halve or quarter any large potatoes.
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Add 1 teaspoon of salt to the potato water and bring to a boil. Add the peas and cook over moderately high heat for about 5 minutes until tender.
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In a large skillet, melt the butter in the olive oil. Add the leek and cook over low heat, stirring occasionally, for about 5 minutes until tender.
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Reserve ½ cup of the potato cooking water, then drain the peas and add them to the skillet.
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Add the potatoes and the reserved cooking water to the skillet and bring to a simmer over moderate heat, stirring. Add the mint, chives and lemon juice and season with salt and pepper.
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Remove the skillet from the heat and stir in the watercress.
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Transfer the vegetables to a warmed bowl and serve. Enjoy!
Nutrition
- Calories: 197.82kcal
- Fat: 8.90g
- Saturated Fat: 3.17g
- Trans Fat: 0.16g
- Monounsaturated Fat: 4.33g
- Polyunsaturated Fat: 0.87g
- Carbohydrates: 24.04g
- Fiber: 6.62g
- Sugar: 6.47g
- Protein: 7.24g
- Cholesterol: 10.18mg
- Sodium: 824.79mg
- Calcium: 93.32mg
- Potassium: 559.68mg
- Iron: 2.47mg
- Vitamin A: 141.08µg
- Vitamin C: 63.39mg
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